Best 5 Balsamic Roasted Chicken Thighs With Root Vegetables Recipes

Balsamic roasted chicken thighs with root vegetables is a hearty and flavorful dish that's perfect for a weeknight dinner. The chicken is marinated in a mixture of balsamic vinegar, olive oil, garlic, and herbs, then roasted with root vegetables such as carrots, potatoes, and parsnips. The result is a juicy, tender chicken with crispy skin and a delicious caramelized glaze. This dish is easy to make and can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Here are our top 5 tried and tested recipes!

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Balsamic Roasted Chicken Thighs with Root Vegetables image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES

Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

Steps:

Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams

CHICKEN THIGHS WITH ROOT VEGETABLE HASH

Chicken Thighs with Root Vegetable Hash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
3 slices thick-cut bacon, chopped
4 ounces cremini mushrooms, quartered
4 carrots, peeled and cut into 1-inch pieces
4 parsnips, peeled and cut into 1-inch pieces
3 turnips, peeled and cut into 1-inch pieces
1 red onion, chopped
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme

Steps:

Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.

Nutrition Facts : Calories 676 calorie, Fat 49 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 1126 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 37 grams

BALSAMIC ROASTED CHICKEN THIGHS

Balsamic Roasted Chicken Thighs image

Make and share this Balsamic Roasted Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 chicken thighs, with bone and skin
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
Transfer marinade to a large freezer bag.
Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
Once flash frozen, remove bag from pan and place bag inside freezer.
Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
*Chicken may also be grilled over med-hot coals until cooked through, turning once.
Per serving--225 calories, 20.1 g fat, 0 g fiber.

ROASTED CHICKEN WITH ROOT VEGETABLES

Roasted Chicken with Root Vegetables image

I always wanted to learn to make an excellent roasted chicken at home. I tried to find a recipe that is quick and easy, but in the process, I didn't lose the flavors of the chicken. I could not see any that had a few steps or ingredients. This is a recipe I came up with after trying many different methods. I used to buy a lot of rotisserie chicken, but after I learned this easy chicken dish, I don't think I will ever go back. The chicken turns out to be flavorful and juicy. It can be served with the vegetables as a main dish or use it in other recipes that have chicken in them.

Provided by ServingsofYum

Categories Meat and Poultry Recipes Chicken Baked and Roasted Whole

Time 10h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 (4 to 6 pound) whole chicken
salt and ground black pepper to taste
1 tablespoon unsalted butter, melted
1 pinch saffron
1 medium lemon, sliced
1 clove garlic, halved
4 large carrots, cut into 2-inch pieces
1 large fennel bulb, cut into thin wedges
1 large red onion, cut into 1/2-inch slices

Steps:

Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 10.9 g, Cholesterol 123.6 mg, Fat 12.3 g, Fiber 3.7 g, Protein 41.4 g, SaturatedFat 3.8 g, Sodium 175.7 mg, Sugar 2.6 g

Tips:

Choose bone-in, skin-on thighs for the best flavor and texture.
Sear the thighs in a hot skillet before roasting to help brown them and crisp the skin.
Use a variety of root vegetables, such as carrots, potatoes, parsnips, and turnips, for a colorful and flavorful dish.
Toss the vegetables with olive oil, salt, and pepper before roasting to coat them evenly.
Roast the thighs and vegetables at a high temperature for the first 30 minutes to help them brown and caramelize.
Reduce the temperature to 350 degrees Fahrenheit for the remaining cooking time to help the thighs cook through and the vegetables soften.
Add a splash of balsamic vinegar to the roasting pan during the last 15 minutes of cooking to help glaze the thighs and vegetables.
Serve the thighs and vegetables immediately with a sprinkle of fresh herbs, such as thyme or rosemary, for a delicious and satisfying meal.

Conclusion:

Balsamic roasted chicken thighs with root vegetables is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are juicy and tender, the vegetables are roasted to perfection, and the balsamic vinegar adds a delicious glaze to the dish. This recipe is sure to please the whole family.